Chocolate/ Cookies

Fudgy Chocolate Cookies

January 2, 2014

Brownie-like chocolate cookies with shiny crunchy tops and chewy fudgy centers. A must have recipe for chocolate lovers.

AMAZING Chocolate Fudge Cookies

When I started this blog, I planned to post every week without exception. Let’s just say I underestimated the time it actually takes to prepare each post. In fact, I probably invest double the amount of time than I thought I would. There are so many stages that go into making it happen.

AMAZING Chocolate Fudge Cookies

Here is what typically goes into writing a post:

  1. Come up with a recipe, bake it, taste it.  Make some improvements (I’m a perfectionist  – I can’t help myself) to the recipe and bake it again and sometimes again and again.
  2. Take pictures and only afterwards realize the lighting isn’t good enough. Move the furniture all over the house and make a total mess, just to find that perfect natural lighting spot.
  3. Clean up the mess and wash dishes. This deserves an entire bullet point of its own.
  4. Edit the photos.
  5. Write the post. Write the recipe. Review it over and over again to make sure it’s precise. English isn’t my first language, so it can take a while 🙂
  6. Upload the post, upload photos. Review it.
  7. Share it with you!

I’m not writing all this to complain. Really. Although I didn’t know it would take that much time to write a post, I also didn’t know how much I would LOVE it.
Dear blog, I love you more than you can ever know.

AMAZING Chocolate Fudge Cookies

So why am I telling you all of this? Well… although this week was crazy and intense, I wanted to keep the promise I made to myself to post every week. When I finally sat down to write, I found myself having a total recipe development block. I had a hard time coming up with a new recipe since I was distracted by other things. So instead of sharing with you one of my originals, I decided to bake a classic. A recipe I know and trust. These chocolate cookies by Martha Stewart are exactly that.

The cookies are almost like a brownie because they are soft, fudgy and chewy. The chocolate is the main ingredient here, so basically nothing can go wrong.

AMAZING Chocolate Fudge Cookies

To make the cookies, start by melting chocolate and butter in the microwave in 20-second intervals, stirring between each, until melted. Be careful with overheating because it can burn the chocolate. Set it aside. In a mixer bowl, beat the eggs, sugars and vanilla on medium speed until light and fluffy, 2-3 minutes. On low speed, beat in the chocolate mixture (make sure it’s not very hot). Add the dry ingredients and mix just until combined. You can add 1 cup of chocolate chips/chunks, but I prefer it plain for pure fudginess.

AMAZING Chocolate Fudge Cookies

The secret to bake these cookies to the best texture possible is to slightly underbake them. Overbaking will make them dry and tasteless. My cookies were exactly 1.5 tablespoons in size (I used this ice cream scoop) and took about 9 minutes to bake. The cookies should be shiny and crackly, but still soft in the center. Allow cookies to cool for a few minutes before you move them to a wire rack to cool completely, so they won’t break.

Isn’t your mouth watering just from looking at them?

 

Fudgy Chocolate Cookies
Yields: 16-18 cookies
 
Chocolate cookies with shiny crunchy tops and chewy fudgy centers. This brownie-like cookie is made from lots of real chocolate and is a must have recipe for chocolate lovers.
Ingredients
  • 8 ounces or 225 grams semisweet chocolate, roughly chopped
  • 4 tablespoons (1/2 stick or 57 grams) unsalted butter
  • ⅔ cup (90 grams or 3.2 ounces) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • ¾ cup (150 grams or 5.3 ounces) packed light brown sugar
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350F/175C degrees. Put butter and chocolate in a heat-proof bowl and microwave in 20-second increments, stirring between each, until melted. Do not overheat.
  2. In another bowl, whisk together flour, baking powder and salt.
  3. In a mixer bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Beat in melted chocolate on a low speed. Mix in flour mixture just until combined. If the batter is too runny, place it in the fridge for 30-60 minutes until it firms up a bit.
  4. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake until cookies are shiny and crackly yet soft in centers, 9 to 12 minutes. Cool on baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
Notes
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- Cookies can be frozen for up to 2 months. Thaw them on the counter, still covered, or overnight in the fridge.

 Recipe adapted from Martha Stewart

Love cookies or chocolate? Then you must try these:

Oreo Stuffed Chocolate Chip Cookies

Oreo Chocolate Chip Cookies 8

Vanilla Pudding Chocolate Chip Cookies

VanillaPuddingChocolateChipCookie3

Fudgy Brownies

fudgy brownies 2

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35 Comments

  • Reply
    Justyna
    June 8, 2014 at 2:01 pm

    I agree with you, preparing a post may take a lot of time. I would actually add point number 8 to your list – trying no to eat the whole batch of cookies by myself and in one sitting (that’s why I usually try to bake only half the batch each time, haha). That will definitely be a problem when I bake these cookies, and I will do that for sure!

    • Reply
      Shiran
      June 8, 2014 at 6:16 pm

      I didn’t mention it because I thought it was obvious 😉 Sometimes people think I’m joking when I say it, but I can easily eat an entire batch of cookies by myself! It’s so hard not to 🙂 I’m glad I’m not alone though!

  • Reply
    Neta
    March 14, 2015 at 1:31 pm

    Hi Shiran,

    I made the cookies and they taste great, but they didn’t get the shiny crust – do you have any idea why?

    I LOVE your blog, thanks for all the great recipes!

    • Reply
      Shiran
      March 17, 2015 at 1:51 pm

      Thank you so much Neta! 🙂 When you melt the butter and chocolate together, the mixture should be smooth and shiny. Make sure to beat the eggs and sugar for a few minutes in the mixer until light and fluffy before adding the chocolate mixture. If you do this, you should get that shiny crust!

  • Reply
    Batya
    May 31, 2015 at 7:29 pm

    Hi, these cookies look amazing! I want to make them but will they come out the same if I substitute the butter for oil to make it parve?

    • Reply
      Shiran
      June 1, 2015 at 11:29 am

      Thank you Batya! I don’t recommend using oil, but you can try replacing the butter with margarine if you want it to be parve. The flavor would be different though.

  • Reply
    Batya
    June 1, 2015 at 8:46 pm

    Ok then, I guess I’ll reserve this recipe for later… maybe Shavuot next year or some other time. Thanks!

  • Reply
    Whitni
    June 26, 2015 at 5:45 pm

    Is the dough supposed to be super runny? Like the consistency of brownies?

    • Reply
      Shiran
      June 27, 2015 at 11:08 am

      It shouldn’t be runny like a brownie batter, but it also shouldn’t be thick like a chocolate chip cookie dough. Maybe the melted chocolate was too hot when you added it? If it’s too runny, place it in the fridge for about an hour until it firms up a bit.

      • Reply
        Whitni
        June 27, 2015 at 11:40 am

        That could have been it. I will have to try these again! I ended up making brownies out of them because they were really runny. I definitely did something wrong! haha They tasted great though!

        • Reply
          Shiran
          June 27, 2015 at 6:22 pm

          Then definitely try it again! 🙂 I hope that next time they will turn out perfect!

      • Reply
        rachel
        July 14, 2015 at 4:49 pm

        my batter was runny too so I put it in the fridge like you wrote and then they firmed up and they baked perfectly!!

        • Reply
          Shiran
          July 16, 2015 at 1:15 pm

          That’s great! I’m glad to hear 🙂 I’ll add that as a note in the recipe!

      • Reply
        Beverly
        November 27, 2016 at 9:38 am

        I followed the directions exactly, but my briwn sugar, eggs, and vanilla refused to become anything other than a pancake type batter, even after ten minutes of beating. I’m going to try putting it in the fridge, but I’m afraid my cookies are going to have to be brownies.

        • Reply
          Shiran
          November 28, 2016 at 4:50 am

          Hi Beverly, these things happen sometimes. Have you tried whipping eggs before? Make sure your bowl is completely clean before you start.

  • Reply
    CookieLover
    December 31, 2015 at 10:52 pm

    Question, what do you mean by dropping heaping tablespoons of dough? Should we press them flat? Should we keep it big and round? Thanks!

    • Reply
      Shiran
      January 4, 2016 at 5:04 am

      Hi! You should shape the dough into round (or even tall) balls, place them on the cookie sheet, and bake. Don’t flatten them!

  • Reply
    Lila
    January 6, 2016 at 10:03 pm

    Hi there,
    this looks divine! One question, I have Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips would this work too? I don’t want them to be bitter though…I like the fudge-like taste better than dark/bitter chocolate. Any suggestions? 🙂

    • Reply
      Shiran
      January 7, 2016 at 10:20 am

      Hi Lila! I’m not sure about these specific chocolate chips, but I usually just use chocolate bars, because the two can be a little different, depending on the brand (in short – the reason for this is that chocolate chips need to keep their shape when heated, which is good for cookies for example). The best thing to do is to taste the chocolate – if you like it, use it in the recipe and if you don’t, you better use another brand or cocoa percentage. It’s just a matter of taste. Personally, I like using 60% cacao chocolate.

  • Reply
    Rose
    January 27, 2016 at 6:30 pm

    These look beautiful! Do you think I could add red food color (without compromising crisp/chewy texture) to make red velvet cookies? How much food color do you think I should add?

    • Reply
      Shiran
      January 28, 2016 at 5:59 pm

      Thank you so much, Rose 🙂 I’m not using food coloring often so I’m not sure how much you need to add or how it would work with these cookies. Usually I just start with adding a drop, then adding more as needed until the desired color.

  • Reply
    Courtney
    July 28, 2016 at 9:24 am

    What kind of chocolate bars do you use? I’m a little unsure of what kind to buy since you said not to use baker bars.

    • Reply
      Shiran
      August 1, 2016 at 10:53 am

      Hi Courtney, some brands produce high quality baking chocolate, but it really depends on the brand, that’s why I suggest using chocolate bars that aren’t labeled as baking chocolate. Great brands are Ghiradelli, Guittard, or Scharffen Berger, but you can use any of your favorite brands. As long as you like the chocolate, you’ll like the cookies.

  • Reply
    Erin
    September 6, 2016 at 6:49 pm

    Any idea if I use cocoa powder instead, and how much would I use?

    • Reply
      Shiran
      September 7, 2016 at 4:39 am

      Hi Erin, unfortunately, the dark chocolate can’t be substituted for cocoa powder.

  • Reply
    Theresa
    September 16, 2016 at 10:09 am

    Try using butter flavored crisco for parve recipe, conversion is on the pkg.

  • Reply
    Rima
    November 6, 2016 at 12:40 am

    Hi Shiran, I’ve tried making this twice and followed the recipe accordingly…but both times my cookies didn’t have that lovely crack. They tasted heavenly, it’s just that I didn’t get that lovely crispy outer. Any idea what could have possibly gone wrong?

    • Reply
      Shiran
      November 9, 2016 at 7:12 am

      Hi Rima, you should beat the eggs and sugar on high speed for several minutes until light and pale in color. This should give you these shiny crackly tops.

  • Reply
    Amal
    December 3, 2016 at 6:02 am

    How many cups of chocolate? I’ve searched but some says it’s cup and 1/2 cup, the other says it’s cup and 1/4 cup! Can you please help me? Thank you for you great recipe.

    • Reply
      Shiran
      December 4, 2016 at 6:29 am

      Hi Amal, it should be about 1 and 1/3 cups chopped chocolate.

  • Reply
    Karen
    December 17, 2016 at 2:48 pm

    I made these just now and they are sooo delicious! Oh my dog they are just what I was hungry for. I followed exactly and I got the lovely crackle tops. I did find one error I made. I accidentally put in a tablespoon instead of a teaspoon of vanilla. Oh well still edible…now excuse me while I go pour some almond milk to go with those beauties 😉
    I tried putting in a five star rating, but it only let me put in four, but it’s a five!

    • Reply
      Shiran
      December 17, 2016 at 3:40 pm

      Thank you so much Karen! I’m so happy that you love them!

  • Reply
    Deanne
    March 28, 2017 at 8:50 pm

    My tops didn’t come out crackly and I beat brown sugar and eggs on high speed until light and fluffy. I used Lindt milk chocolate – think that could be why no crackly tops? Cookies are delicious!

    • Reply
      Shiran
      March 29, 2017 at 6:35 am

      Hi Deanne, using milk chocolate will affect the flavor and texture of the cookies because it’s different than dark chocolate. If you use dark chocolate next time, beat the eggs and sugar for longer, more like 5 minutes.

  • Reply
    Carolyn
    April 13, 2017 at 3:14 pm

    This one is a winner !!!!

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